Ingredients
- Handy Soft Crab (Jumbo or Prime), Thawed
- Mixed Greens
- Vegetables – Peppers, Carrots, Tomatoes, etc.
Tempura Batter (enough for 6-8 crabs)
- 1 Cup Flour
- 1 Cup + 3 TBSP Cold Tap Water
- 1 Egg
- All-Purpose Flour
Dijon Vinaigrette
- 1 TBSP Lemon Juice
- 1/2 TSP Mayonnaise
- 1/2 TSP Dijon mustard
- Dash - Sugar
- Dash - Sea Salt & Ground Black Pepper
- 3 TBSP Extra-Virgin Olive Oil
- Combine flour, 1 cup water, and egg together in a small bowl with whisk…do not over-mix
- Add one TBSP of water at a time to achieve desired thickness of batter (it should cling loosely to the crab)
- Thaw soft crab & pat dry with a paper towel
- Dredge crab in flour and shake off excess
- Dip in batter, allow excess to drip off
- Place into hot oil – 350°F (in a deep fryer / shallow sauté pan)
- Cook until golden brown and crispy – cooking times will vary depending upon size of crab
- Place on wire rack or paper towel-lined tray for one minute
- Combine all ingredients except the olive oil in a small bowl with a whisk
- While whisking vigorously, drizzle in the olive oil until an emulsion is formed
- Set aside
- Toss greens and cut vegetables with the vinaigrette in a large mixing bowl and coat evenly
- Remove and arrange on a serving plate with the crab quarters in the center